Directions

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.Yield: 6 servings.

Originally published as Root Vegetable Beef Stew in Country Woman
September/October 2003, p37

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.Yield: 6 servings.

Originally published as Root Vegetable Beef Stew in Country Woman
September/October 2003, p37

Reviews forRoot Vegetable Beef Stew

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xicota User ID: 94431490012

Reviewed Aug. 14, 2013

"I've made this recipe several times, and it is delicious! My family didn't realize the number of different root vegetables that were in this dish. I don't usually keep stew beef at hand, so it is great that I can make a tasty meal with ground beef."

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gladisjr User ID: 1488284136559

Reviewed Apr. 26, 2011

"I had roasted this same combination of root veggies and had leftovers so I added them to the stew towards the end with stew meat. Love this stew yum!!"

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Reeisme77 User ID: 574643649757

Reviewed Jan. 8, 2011

"I used stew meat rather than ground beef bc that's what I had on hand. It was tasty. I had never had parsnips or rutabaga until now. The sweet potato is pured by the time the rest are done cooking. It was fine by me but if that wd bother you, add it to the pot late."